Kimchi

Kimchi is a traditional Korean staple made from fermented vegetables, most commonly napa cabbage and Korean radish. The vegetables are seasoned with a variety of spices, including gochugaru (Korean chilli powder), garlic, ginger, and jeotgal (salted seafood), then left to ferment for days or even months. This fermentation process gives kimchi its characteristic spicy, sour, and umami flavour.

In the UK, kimchi is increasingly used as a flavouring ingredient in packaged foods, adding a distinctive spicy and tangy taste. It is often found in convenience meals, snacks, and frozen products like rosti, noodles, and koftas. Manufacturers add it to enhance the overall flavour profile and appeal to consumers seeking bold, fermented tastes.

Kimchi is not a regulated food additive in the UK and does not have an E-number. It is a fermented food product. Some research suggests that the fermentation process may produce beneficial compounds, and fermented foods like kimchi are sometimes associated with gut health benefits. However, evidence for specific health claims is often mixed or requires further robust research. The World Health Organization's International Agency for Research on Cancer (IARC) has classified consumption of kimchi as part of a traditional Korean diet, which includes salted vegetables, as possibly carcinogenic to humans (Group 2B), but this classification is complex and relates to high consumption of certain types of salted vegetables, not kimchi specifically in typical UK usage.